Crispy Lemon Wings

By • September 19, 2010 • 3 Comments

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Author Notes: It's based on a recipe from Susan Hermann Loomis's Farmhouse cooking. We often polish off 2 dozen of these and call it dinner. You can eat the wingtips, bones and all.chava

Serves 2-4

  • 24 chicken wings with tips
  • 3/4 cups lemon juice
  • 3/4 cups extra virgin olive oil
  • 6 cloves garlic, slivered lengthwise
  • 8 sprigs fresh rosemary, stripped and bruised
  • dashes Tabasco
  • salt and pepper
  1. Pick out any feathers from wings.
  2. Mix all the marinade ingredients well in a large ceramic bowl.
  3. Add wings and mix well, so all are coated.
  4. Marinate at room temperature, at least all day, stirring and mixing when you happen to pass by.
  5. Heat oven to 425. Cook 30-45 minutes until really crisp, turning pan once or twice.
  6. Serve immediately or at room temperature. They don't refrigerate well.
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Tags: crispy

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about 4 years ago Tony S

You marinate the chicken at room temperature all day? Is that safe?

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about 4 years ago chava

Hey, Tony. I do all my marinating at room temperature, and haven't worried as long as there is acid in the marinade..And these are cooked really thoroughly. But I'm no expert...I think you'd have to marinate them longer if they were in the fridge.

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about 4 years ago lapadia

Lemon!...love it. I have a great lemon glazed turkey meatball recipe (out here) that would like to sit next to your wings on the appetizer table!